Ingredients
Equipment
Method
- Wash and dry all the fruits and veggies.
- Cut the avocados in half, remove the pit, and dice the creamy flesh into bite-sized cubes.
- Peel and dice the mango the same way.
- Slice the cucumber into thin rounds or small cubes.
- Finely chop the red onion.
- Roughly chop the cilantro.
- In a large bowl, gently toss the avocado, mango, cucumber, red onion, and shrimp while avoiding mashing the avocado.
- In a small bowl, whisk together lime juice, olive oil, salt, and pepper for the dressing.
- Adjust the seasoning of the dressing as needed.
- Pour the dressing over the salad and gently toss to combine.
- Sprinkle chopped cilantro on top before serving.
Nutrition
Calories: 320kcalCarbohydrates: 15gProtein: 15gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 18gCholesterol: 120mgSodium: 220mgPotassium: 800mgFiber: 6gSugar: 3gVitamin A: 20IUVitamin C: 30mgCalcium: 8mgIron: 15mg
Notes
For substitutions, if you don’t have mango, use papaya or pineapple. Instead of shrimp, grilled chicken or tofu can work well.
To keep avocados from browning, brush them with lime juice before assembling.
Store leftovers in an airtight container; consume within 24 hours for best texture. Avoid freezing, as it affects the quality of the ingredients.
Use high-quality, ripe ingredients for the best flavor. Enjoy this salad fresh for optimal taste and presentation!
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